Michael Pollan’s Food Journal

Grub Street New York posted a peek at five days of Michael Pollan’s meals. There’s a lot of leftover cheese from New Year’s and a surprising amount of sushi eating. But, overall, other than the fact that his diet is expensive (probably prohibitively for many), Pollan comes off as down to earth and not nearly as much of a zealot as one might think. When given a lobster and avocado dish at Nobu 57 as a treat from the kitchen, he seems to question whether or not the avocados are in violation of his ideas about only eating seasonally, but then says:

“But you know this was a gift from the chef and one of my principles is—in addition to eating sustainably—to be a good guest and not reject what is served to you. Social values count as much as environmental values with me.”